In this breakfast sweet, each puff pastry is scored to allow a peek at the filling of sweetened cream cheese and fresh raspberries.
Read more: Wake and Bake: Raspberry Jalousies
- Yield:makes 6 pastries
- Active time: 25 minutes
- Total time:45 minutes
- 6 ounces cream cheese, at room temperature
- 1/2 cup (about 3 1/2 ounces) sugar
- 1/4 teaspoon salt
- 1 egg
- 17.3 ounces puff pastry (defrosted if frozen)
- 12 ounces raspberries, lightly chopped
Adjust oven rack to middle position and preheat oven to 425°F. Line a baking sheet with parchment paper. In a small bowl, whisk together cream cheese, sugar, and salt until smooth; set aside. In a separate small bowl, whisk together egg with 1 teaspoon water.
Lightly flour a clean work surface. Roll 1/2 of puff pastry into a 11 by 9 1/2-inch rectangle, positioning it so that the shorter side is at the top of your workspace. Cut rectangle into 3 equal vertical columns. Cover the bottom half of each rectangle with about 1 heaping tablespoon of the cream cheese mixture and cover with raspberries. Fold dough over to form a pocket and use your fingers to crimp and seal the sides of the dough. Slash horizontal lines across top of dough, 1/2-inch apart. Use your fingers to gently open cuts until filling peeks through. Brush each rectangle with egg wash and place on baking sheet. Repeat process with remaining dough.
Bake pastries until golden, about 20 minutes. Transfer to a wire rack to cool slightly. Serve warm.